S’mores Cookie Bars
There’s nothing like the classic flavors of s’mores, and these S’mores Cookie Bars take everything you love about the campfire treat and turn it into a chewy, gooey, chocolatey dessert you can make at home!
These bars have a soft cookie base made with gluten-free flour, graham cracker crumbs, and warm spices, then they’re layered with melty chocolate chips and gooey marshmallows before being topped with even more dough. Once baked, they turn into thick, soft cookie bars with crispy edges and a warm, gooey center—the perfect balance of textures and flavors.
If you love nostalgic, chocolate-packed treats, these S’mores Cookie Bars are a must-try!
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Recipe Tips
Don’t Overmix the Dough: For soft and chewy cookie bars, mix until just combined when incorporating the wet and dry ingredients. Overmixing can lead to dense or dry bars.
Layer the Marshmallows & Chocolate Evenly: Spreading 3/4 of the dough first, then adding the toppings before sealing with the remaining dough ensures the perfect gooey filling in every bite.
Let the Bars Cool Before Slicing: These bars will firm up as they cool, making them easier to slice into clean, even squares. If you try to cut them while they’re too warm, they may fall apart.
Use Parchment Paper for Easy Removal: Lining the pan with parchment paper allows you to lift the bars out easily, making slicing a breeze.
Ingredient Swaps: Gluten-Free Flour ? Swap for regular all-purpose flour if not gluten-free. Coconut Sugar ? Use brown sugar for a deeper, caramel-like flavor. Greek Yogurt ? Swap for sour cream or unsweetened applesauce for a slightly different texture. Chocolate Chips ? Use dark chocolate chunks or white chocolate chips for a different flavor profile. Cinnamon & Nutmeg ? Add extra for a spiced twist or omit for a more classic s’mores flavor.
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 5 days for extra chewiness.
Freezer: Freeze in a freezer-safe bag for up to 3 months.
Reheating: Warm in the microwave for 10-15 seconds to bring back the gooey texture.
More Sweet Tooth Recipes:
S’mores Cookie Bars
Ingredients
- 2 cups gluten-free flour or regular all purpose
- 5 graham crackers I used sweet thins by simple mills, finely crushed into crumbs
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg optional
- ½ tsp salt
- ½ cup salted butter softened
- ½ cup plain Greek yogurt
- 1 ¼ cups coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper
- In a large mixing bowl, combine the gluten-free flour, graham cracker crumbs, baking powder, cinnamon, nutmeg, and salt and whisk until well mixed and set aside
- In a separate bowl, cream together the softened butter, greek yogurt, and coconut sugar on medium speed with a hand mixer until light and fluffy, about 2-3 minutes
- Add the eggs, one at a time, beating well after each addition then mix in the vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined
- Spread 3/4 of the dough evenly into the prepared baking pan
- Sprinkle marshmallows and chocolate chips on top and then the remainder of the dough
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (some gooey marshmallow bits are fine!)
- Let cool completely in the pan before slicing into bars
